Chef

Cookbook

My Notes

My Notes

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Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitterness by using cream and brighten up the flavor with a touch of lemon. I was very pleasantly surprised by the results–an unexpectedly delicious dish.

Serves4

Cooking Methodsauteeing

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Courseside dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecreamy, savory, tart

Type of Dishvegetable

Ingredients

1½ pounds broccoli rabe, stems trimmed, cut into short lengths

Sea salt

3 tablespoons unsalted butter

¼ cup heavy cream

1 teaspoon lemon juice

Buttered crostini

Instructions

Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.

Melt the butter in a large sauté pan. Add the rabe and stir well to coat. Add salt to taste and let the flavors meld over low heat for about 5 minutes.